Make Ahead

Chai spice infused Vodka

December 16, 2012
3 Ratings
  • Makes 1 Liter
Author Notes

When trying to create drinks with custom flavors, it always seemed to be a game of roulette to get the exact flavors right each time, simply because spices can seriously change flavors with the addition of just an extra pinch. the only way out was to custom infuse my own spirits. The spices in this vodka are the same used in a basic chai spice blend. It opens up possibilities for some great mixed drinks. —Panfusine

What You'll Need
  • 1 liter Good quality unflavored vodka
  • 6-8 cardamom pods, lightly crushed with the green outer skins
  • 8-10 peppercorns barely crushed
  • 10-12 cloves
  • 2 two inch pieces cassia cinnamon
  • 2 small pieces of dried ginger, broken into tiny bits
  1. Add the spices into a clean washed, dried bottle fitted with an air tight cork. Using a funnel, gently pour the vodka into the bottle, filling it up to the neck. Seal and allow to steep in a cool dark place for about a month. Feel free to strain out the spices after a month, or just leave them in for a more intense flavor.

See what other Food52ers are saying.

  • Mark Jones
    Mark Jones
  • strozyk
  • Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

3 Reviews

Mark J. February 20, 2013
I just made one with fresh grated ginger, some Jamaican Allspice, Star Anise, Cloves and Cinnamon.
strozyk December 20, 2012
I'd warn people to check on the spices early and often. Most recipes call for pulling out the spices at 15 minutes to 10 hours. I just did a batch of this and I feel like I overshot the cardamom flavor in just an hour - and I love spicy chai.
Panfusine December 20, 2012
That sounds like a great piece of advice, Thanks strozyk..turns out some of my cardamom pods never really got crushed, they seemed to be floating up intact in their green covers.